Cauliflower soup with blue cheese and orange zest recipePosted by Fiona Nevile in Leftovers, Save Money, Starters and Soups | 6 comments
This is another in our skinflint soup series. This delicious soup was run up with leftovers that could easily have just been thrown away. They made an elegant soup. The two key ingredients are mushroom ketchup and the zest of the orange which transformed this soup from good to sublime.
Danny chickened out on the orange zest front. Refused even to taste it. He missed out on a real treat.
I got the idea of combining orange and vegetables from a video from dehydrate2store where Tammy mixes dried ground orange peel with dried beetroot and rehydrates them together. I keep on forgetting to dehydrate my orange peel so I used fresh zest this time. But I’m determined to dry some orange peel as soon as I can as the powder will be great for adding a little pizzaz to loads of dishes.
Cauliflower soup with blue cheese and orange zest (for 4)
1 tsp of mushroom ketchup
1 clove of garlic chopped fine
The stalks and soft outer leaves of two cauliflowers (left over from a cauliflower cheese dish)
A couple of tablespoons of cold mashed potato
1 chicken stock cube/or vegetable stock cube
Freshly ground white pepper
The zest from one small orange
Water to cover
2 tbsp of crumbled blue cheese
Bring the water to the boil and add the chopped cauliflower stalks, outer leaves, garlic and the stock cube. Simmer these until they are soft. Add the mashed potato and the mushroom ketchup and blitz with a stick blender. Season to taste with salt and freshly ground white pepper. Serve in warm bowls with half a tablespoon of crumbled blue cheese and a decent sprinkle of orange zest.
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